When choosing your peaches, keep a keen eye on the color, said L.A. Times Food editor Russ Parsons. Most peaches and nectarines are creamy yellow; look for ones that glow an orange-ish gold, they'll be the sweetest and best-flavored.

Don't make the mistake of refrigerating peaches. That will make them mealy. "Peaches continue to ripen after they've been harvested if you leave them at room temperature," Parsons said.